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4.92 from 12 votes

Tangy Tomato Pasta

A tangy tomato pasta full of herbs and spices.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Total Cost: $3.69 recipe / $0.71 serving
Servings: 4
Author: Beth - Budget Bytes


  • 8 oz. thin spaghetti $0.97
  • 3 Tbsp olive oil $0.36
  • 1 clove garlic $0.08
  • 1/2 tsp dried basil $0.03
  • 1/2 tsp dried oregano $0.03
  • 1/2 tsp salt $0.02
  • 1/4 tsp dried rosemary $0.02
  • 1/4 tsp dried thyme $0.02
  • a pinch crushed red pepper $0.02
  • a few cranks pepper mill $0.02
  • 3 oz. tomato paste $0.26
  • 1/2 tsp honey $0.02
  • 3 oz. feta cheese $1.31


  • Fill a large pot with water and bring to a boil over a high flame.
  • While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
  • Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
  • When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about 1/2 cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
  • Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a 1/4 ounce more of feta over top of each serving. Enjoy!